For the Chocolate Sponge Cake:

—

### **Step-by-Step Instructions**

#### **1. Prepare Your Oven and Pan**
– Preheat your oven to 350°F (175°C).
– Grease and line an 8-inch round cake pan with parchment paper. Set aside.

#### **2. Beat the Eggs and Sugar**
– In a large mixing bowl, beat the eggs and sugar together using an electric mixer at high speed for 5-7 minutes, or until the mixture is thick, pale, and forms ribbons when lifted. This step is crucial for creating the light, airy texture of the sponge cake.

#### **3. Sift the Dry Ingredients**
– In a separate bowl, sift the flour, cocoa powder, baking powder, and salt together. This ensures there are no lumps and the dry ingredients are evenly distributed.

#### **4. Fold in the Dry Ingredients**
– Gently fold the sifted dry ingredients into the egg mixture in batches. Be careful not to deflate the batter; use a folding motion to retain the airiness.

#### **5. Add Hot Water and Vanilla**
– Once the dry ingredients are fully incorporated, gently fold in the hot water and vanilla extract. The hot water will help the batter become smooth and give the cake a moist texture.

#### **6. Bake the Cake**
– Pour the batter into the prepared cake pan and spread it evenly.
– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

#### **7. Cool and Serve**
– Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can slice it and serve it as is, or decorate it with your favorite frosting, fruit, or whipped cream.

—

### **Tips for Success**
– **Don’t Overmix**: Overmixing the batter can cause it to lose its fluffiness. Fold gently and slowly to keep the air in.
– **Room Temperature Eggs**: For the best texture, use room-temperature eggs. Cold eggs can affect how well the batter rises.
– **Use Quality Cocoa**: The quality of your cocoa powder will make a big difference in the flavor, so use a high-quality brand for the best results.

—

### **Serving Ideas**
– **With Ganache**: Top your chocolate sponge cake with a glossy chocolate ganache for a decadent finish.
– **Layered with Whipped Cream**: Cut the sponge cake into layers and fill with freshly whipped cream and berries for a lighter, refreshing treat.
– **As a Base for Trifle**: This cake is perfect for making a trifle, layered with custard, fruit, and whipped cream.

—

### **Why This Cake Works**
The chocolate sponge cake offers the perfect balance of richness and airiness. It’s not too heavy, so it pairs well with almost any topping, but it still has that deep chocolate flavor that everyone loves. Whether you keep it simple or get creative with fillings and frostings, this chocolate sponge cake is sure to be a crowd-pleaser.

So, grab your ingredients and whip up this delightful dessert—because once you try it, you’ll understand why it’s a classic!